Basic Quiche

Name: Basic Quiche
Ingredients: 1 tablespoon olive oil; 2 medium yellow onions, diced; 34 teaspoon kosher salt; 12 teaspoon black pepper; 1 cup fresh flat-leaf parsley, chopped; 4 eggs; 34 cup half-and-half; 8 ounces gruyere, grated; 18 teaspoon ground nutmeg; 1 frozen pie crust, in tin

10 ingredients

12 steps

Ingredients

1 tablespoon olive oil
2 medium yellow onions, diced
34 teaspoon kosher salt
12 teaspoon black pepper
1 cup fresh flat-leaf parsley, chopped
4 eggs
34 cup half-and-half
8 ounces gruyere, grated
18 teaspoon ground nutmeg
1 frozen pie crust, in tin

Directions

1

Heat oven to 375F
2

In a large skillet, over medium-low heat, heat the oil.
3

Add the onions, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.
4

Cover and cook until the onions are softened, 5 to 7 minutes.
5

Add the parsley and cook, covered, for 2 minutes more.
6

Meanwhile, whisk together the eggs and half-and-half.
7

Stir in the Gruyere, nutmeg, the remaining salt and pepper, and the onion mixture.
8

Place the piecrust on a foil-lined baking sheet.
9

Scrape the egg mixture into the piecrust; it will be very full.
10

Bake until the filling is set and a knife inserted into the center comes out clean, about 40 minutes.
11

Let rest for 5 minutes.
12

Cut into wedges and serve.